2Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Divide dough into 4 parts. Shape each part into roll 3/4 inch in diameter and about 13 inches long. On large ungreased cookie sheet, place rolls about 2 inches apart.

3Make indentation lengthwise in center of each roll with handle of wooden spoon. Spoon jam into resealable plastic food-storage bag; cut very small (1/4-inch) tip from corner of bag. Squeeze preserves evenly into indentations.